INFLUENCE OF USING SOME MEDICINAL PLANTS AS

FEED ADDITIVES ON

PRODUCTIVE POULTRY

By

Prof. Yusuf L. Henuk(E-mail: yusufhenuk62@live.com)

University of Nusa Cendana(Pantai Cermin Resort Hotel, Serdang Bedagai, Medan, INDONESIA)

5 March 2015

KRISTINA SILALAHI (TTU – DKI), JOHN TAMELAB (TTS – ACEH),

PROF. YLH – UNIVERSITY OF NUSA CENDANA -- KUPANG

(chemical products, antibiotics, probiotics,enzymes. etc) play an active role in theexperimental and commercial production of largeand small animals as well as poultry.Supplementation of several growth promoters fromdifferent sources to poultry feed is nowadayscommon and widely used, in order to improve theutilization of nutrients.

Growth promoters

(Boulos et al., 1992).

INTRODUCTION

Although, good results were obtained with thesesubstances, their use might had unfavourable effect :-Public health hazards and/or environmental pollution.In the other side, it may also result in production ofresidual problems in the tissues of birds and animals.

INTRODUCTION

At present, a large number of Natural Growth

Promoters (NGP) available on the market, including:

INTRODUCTION

establishing and maintaining a well-balanced gut

microflora which protects the host against

pathogenic invasion

INTRODUCTION

All these products have the potential to

beneficially affect gut health and

growth performance

Herbs and spices are not just in adding flavors tofoods.Their antioxidant activity also,Helps to preserve foods from oxidativedeterioration, increasing their shelf-life (Connerand Beuchat, 1984 a, b; Galli et al., 1985).There has been increasing research in the role ofherbs and spices as natural preservatives.

INTRODUCTION

Some investigators with herb mixture additives have

confirmed an impact on performance and on some meat

characteristics

(Zeweil, 2003; and Zeweil et al., 2006).

INTRODUCTION

In this respect the use of herb supplements seems to

be very promising

(Al-Harthi, 2004; Jamroz et al., 2005).

• Banyak tanaman obat tradisional telah digunakan oleh peternak untukmencegah dan mengobati penyakit pada ternak, seperti kunyit(curcuma domestica), jahe (zingeber officinale Roxb), daun sirih(leaf of betle vine – piper betle l.), garlik (allium sativum Linn),lengkuas (langua galangal (L) Stuntz), lidah buaya (aloe vera),temulawak (curcuma xanthorrhiza), lempayung (zingeber aromaticum),sambiloto (andrographis paniculata), mengkudu (molinda citrifolia),papaya (carica papaya Linn), and temu ireng (curcuma aeruginosa R).Penggunaan tanaman obat tradisional makanan pelengkap (feedsupplement) dan obat untuk ternak dan manusia telah lama digunakandi Indonesia (Hardiyanto, 2013; Henuk, 2013; Henuk dan Bailey; 2014).

• Ramuan herbal dari tanaman obat tradisional sudah dikenal sejaklama oleh masyarakat Indonesia sebagai obat maupun untukmemperbaiki metabolisme dalam tubuh.

• Berbagai bahan ramuan herbal untuk manusia juga ampuhmenyembuhkan berbagai penyakit pada ternak, memperbaikimetabolisme untuk meningkatkan performans ternak melalui zatbioaktif yang dikandungnya. Ternak akan lebih sehat karena memilikidaya tahan tubuh tinggi terhadap serangan penyakit. Aroma daging dantelur yang diberi jamu tidak amis dibandingkan dengan ayam yang tidakdiberi jamu (Agustina Dkk., 2009).

• Meningkatnya pertambahan penduduk setiap tahun di Indonesia disertaikesadaran masyarakat akan pentingnya gizi dan kesehatanmenyebabkan tingginya permintaan pangan asal daging sebagai sumberprotein hewani yang bernilai gizi tinggi asal ternak unggas.

• Kandungan nutrisi daging dan telur asal ternak unggas

(Protein:12.8 – 23.2%; Lemak: 3.2 – 12.8%; Karborhidrat:1.2 – 1.4%)

• Penduduk Indonesia lebih dari 247 juta orang di tahun 2013mengkonsumsi protein dari ternak unggas sebanyak 7.4 kg dagingunggas/kapita/tahun dan 87 telur unggas/kapita/tahun.

• Perkiraan konsumsi daging asal unggas di Indonesia terdiri dari:(1) ayam pedaging (60%), (2) ayam petelur (8%), (3) ayam kampung(29%) and (4) itik (3%).

• Total konsumsi daging ayam di Indonesia khususnya masih beradadibawah 10 kg/kapita/tahun dan Indonesia hanya menempati posisidiatas India, tetapi tetap berada dibawah Vietnam, Filipina danThailand.

• Penggunaan tiga jenis tanaman obat tradisional dengan levelberbeda: (1) kunyit (50%), (2) jahe (30%) dan (3) daun sirih (20%)dimana ketiganya diberikan dalam bentuk kapsul kepada ayamkampung petelur berumur 66 – 73 minggu dan menghasilkanproduksi telur yang lebih baik dibandingkan dengan ternak ayampetelur yang tidak diberikan tanaman obat tradisional sertamenghasilkan warna telur dan kualitas karkas yang baik (Luji Jadiet al.,2010).

• Campuran ketiga tanaman tradisonal ini dengan level yang sama dandicampur dalam air minum sebanyak 250 – 750 mg serta diberikan kepadaayam pedaging, tetapi tidak memberikan pengaruh nyata terhadapperformans ayam pedaging. Akibatnya, disarankan agar kisaranpermberian kisaran level ini perlu ditingkatkan jika dilakukan penelitianlanjutan memanfaatkan ketiga ramuan obat tradisonal yang sama untukayam pedaging (Manek, 2013).

• Penelitian ini dilakukan untuk mengetahui manfaat pemberian tigaramuan obat tradisional dengan level berbeda :(1) kunyit (50%), (2)jahe (30%) dan (3) daun sirih (20%) dan dicampur pada level 1000 –3000 mg dalam air minum terhadap konsumsi ransum,pertambahan bobot badan dan konversi ransum ayam pedaging.

• 80 ekor ayam pedaging digunakan dalam penelitian ini dan menggunakan rancangan acak lengkap dengan empat perlakuan dan lima ulangan.

• Keempat perlakuan yang digunakan adalah : (1) R0 (air minum tanpa penambahan ramuan tanaman tradisional), (2) R1 (1000 mg ramuan tanaman tradisional/1 liter air minum), (3) R2 (2000 mg ditambah ramuan tanaman tradisional/1liter air minum), dan (4) R3 (3000 mg ditambah ramuan tanaman tradisional/1 liter air minum).

• Ransum komersial ayam broiler yaitu CP – 11 untuk fase starter dan CP – 12 untuk fase finisher dan diberikan secara ad libitum kepada ayam pedaging.

• Parameter yang diukur adalah konsumsi ransum, pertambahan bobot badan, dan konversi ransum.

(1) turmeric – curcuma domesticaval. – 50%; (2) ginger – zingiberoffizinale roxb – 30%; and (3) leafof betle vine – piper betle l. –20%)

• Perbedaan antar perlakuan ini kemungkinan disebabkan olehrimpang tanaman kunyit, jahe dan daun sirih bermanfaat sebagaianti inflamasi, anti oksidan, anti mikroba sehingga dapatmerangsang dinding kantong empedu untuk mengeluarkan cairanempedu dan getah pankreas yang mengandung enzim amylase,lipase dan protease. Ketiga enzim ini berguna untuk meningkatkanpencernaan bahan pakan untuk ternak ayam seperti karbohidrat,lemak, dan protein (Luji Jadi et al., 2010).

• Pemberian ramuan tanaman tradisional pada ayambroiler dalam setiap perlakuan tidak berpengaruh nyataterhadap pertambahan bobot badan. Banyak faktorberpengaruh pada bobot badan akhir ayam broiler,meliputi: genetik, jenis kelamin, protein dalam ransum,suhu, manajemen perkandangan dan sanitasi(Anggorodi, 1995).

CONCLUSION

• Pemberian ketiga level ramuan obat tradisional yaitukunyit (50%), jahe (30%) dan daun sirih (20%) yangdicampur dalam air minum sebanyak 1000-3000 mgberpengaruh sangat nyata terhadap konsumsi ransumayam broiler.

• Pemberian ketiga level ramuan obat tradisional ini dalamair minum tidak berpengaruh nyata terhadappertambahan bobot badan dan konversi ransum ayambroiler.

SUGGESTION • Penelitian lanjutan perlu dilakukan menggunakan ramuan tanaman

obat tradisional yang dapat diberikan pada ternak unggas denganlevel pemberian yang tentu disesuaikan dengan hasil penelitian-penelitian sebelumnya.

Cinnamon

Cinnamomum Zylanicum

Cinnamomum Cassia

FamilyLauraceae

The Chief part: Barks

Active constituents:

Volatile oil (1.4-2%)

Cinnamic aldehyde

Tannines in Cassia

Common UsesUsed as a flavoring for foods, it may aid digestion, andlessen the potential of food poisoning or food-bornedisease.

Mode of action & use:

Expectorant

Carminative

Anti-infective

Anti-fungal

Digestive aid

Stimulant

Effect of feeding different levels of cinnamon to broiler chicks at

the end of the experiment (47 day) on body weight (g)

105011001150120012501300135014001450

Aver

age

body

wei

ght

0 0.50% 1%

Cinnamon level

1199.3

1414.3 1400

2.502

2.228

2.113

1.9

2

2.1

2.2

2.3

2.4

2.5

2.6

Feed

con

vers

ion

ratio

0 0.50% 1%

Cinnamon level

Effect of feeding different levels of cinnamon to broiler chicks at the end of the experiment 0-47 day) on Feed conversion

ratio

160.9

153.9

140.8

130

135

140

145

150

155

160

165Sh

eari

ng fo

rce

0 0.50% 1%

Cinnamon level

Effect of feeding different levels of cinnamon to broiler chicks at the end of the experiment (47 day) on shearing force(kg./10 g

meat).

0.0350.045

0.05

00.0050.01

0.0150.02

0.0250.03

0.0350.04

0.0450.05

O.D

0 0.50% 1%

Cinnamon level

Effect of feeding different levels of cinnamon to broiler chicks at the end of the experiment (47 day) on optical density (OD)

7.457.8 8.35 8.75 8.95 8.4 9 9.5 9

0123456789

10

pane

l tes

t

0 0.50% 1%

Cinnamon level

Color Flavor consistency

Effect of feeding different levels of cinnamon to broiler chicks at the end of the experiment (47 day) on Panel test

ClovesEugenla Caryophyllus

Family: Myrtaceae

The chief part: Flowers

Active constituents:Volatile oil (14-21%)

Tannins (10-13%)Caryophyllin

Fresh Dry

Volatile oil

SesquiterpenesEugenol (84-95%)

α-Caryohyllins β-Caryohyllins

Alcoholic and ketonic

Linoleic acid (29.3%)

Palmitic acid (23.9%)

Mode of action & use:

Local aneathetic Intestinalantiseptic

Carminative Anti-fungal

Flavouring agents

1199.3

1329.3 1320.5

112011401160118012001220124012601280130013201340

Ave

rage

bo

dy w

eigh

t

0 0.50% 1%

Clove level

Effect of feeding different levels of clove to broiler chicks at the end of the experiment (47 day) on body weight (g)

2.502

2.279

2.184

22.052.1

2.152.2

2.252.3

2.352.4

2.452.5

2.55Fe

ed c

onve

rsio

n ra

tio

0 0.50% 1%

Clove level

Effect of feeding different levels of clove to broiler chicks at the end of the experiment (0-47 day) on Feed conversion ratio

160.9

150146.8

135

140

145

150

155

160

165Sh

eari

ng fo

rce

0 0.50% 1%

Clove level

Effect of feeding different levels of clove to broiler chicks at the end of the experiment (47 day) on shearing force (kg./10 g meat).

0.035

0.049 0.05

00.0050.01

0.0150.02

0.0250.03

0.0350.04

0.0450.05

O.D

0 0.50% 1%

Clove level

Effect of feeding different levels of clove to broiler chicks at the end of the experiment (47 day) on optical density (OD)

Anise or Aniseed Pimpinella anisum

Family: Umbelliferae

The chief part: Fruits

Active constituents:

Anethole

(70-90%)

Methyl Chavicol

(4%)

Volatile oil (2-3%)

Expectorant Intestinal antiseptic

Carminative Flavouring agents

Estrogen

Mode of action & use

1100

1150

1200

1250

1300

1350

1400Av

erag

e bo

dy w

eigh

t

0 0.50% 1%

Anise level

Effect of feeding different levels of anise to broiler chicks at the end of the experiment (47 day) on body weight (g)

1199.3

1396.4

1210

2.5

2.23

2.1

1.9

2

2.1

2.2

2.3

2.4

2.5

Feed

con

vers

ion

ratio

0 0.50% 1%

Anise level

Effect of feeding different levels of anise to broiler chicks at the end of the experiment (0-47 day) on Feed conversion ratio

227.2

175.1

240

0

50

100

150

200

250Sh

eari

ng fo

rce

0 0.50% 1%

Anise level

Effect of feeding different levels of anise to broiler chicks at the end of the experiment (47 day) on shearing force (kg./10 g meat).

Effect of feeding different levels of anise to broiler chicks at the end of the experiment (47 day) on optical density (OD)

0.03

0.025

0.03

0.0220.0230.0240.0250.0260.0270.0280.0290.03

O.D

0 0.50% 1%

Anise level

7.47.8

8.5 8.45 8.5 8.9 8.49 9 9

0123456789

pane

l tes

t

0 0.50% 1%

Anise level

Color Flavor consistency

Effect of feeding different levels of Anise to broiler chicks at the end of the experiment (47 day) on Panel test

Ginger

Zingiber officinale

Family: Zingiberaceae

The chief part: Roots and Rhyzomes

Active constituents:Volatile oil

Resins and resin combinations

Volatile oil

α-zingiberene Geranial 9.9%Geraniol 9.4%

β-bisabolene 7.9%

Nerol 7.1%

1,8-cineol 21.8%α-terpineol 5.6%Borneol 5.4%

21.8%

β-phellandrene

Linalool 1.7%

Methyl nonyl ketone 1.4%

Other components ≤ 1%

3.1%

Volatile oil

Intestinal disorders

Salivary secretion

Stimulating the vasomotor and respiratory centers

Relaxing the tracheal and ileal smooth muscles

Lowering serum and hepatic cholesterol level

Metabolic rate

Rheumatic disorders

Definitely antihypercholesterolaemic

Mode of action & use

Cholesterol to bile salts

In rabbits: Decrease serum sodium

increase Na urine

In Food: Cooking

Particularly in curries

Flavour additives in food and beverages

Mode of action & use

1199.3

1251.4

1215

1170118011901200121012201230124012501260

Ave

rage

bo

dy w

eigh

t

0 0.50% 1%

Ginger level

Effect of feeding different levels of ginger to broiler chicks at the end of the experiment (47 day) on body weight (g)

2.5

2.45

2.5

2.422.432.442.452.462.472.482.492.5

Feed

con

vers

ion

ratio

0 0.50% 1%

Ginger level

Effect of feeding different levels of ginger to broiler chicks at the end of the experiment (0-47 day) on Feed conversion ratio

227.2

206.6

230

190195200205210215220225230

Shea

ring

forc

e

0 0.50% 1%

Ginger level

Effect of feeding different levels of ginger to broiler chicks at the end of the experiment (47 day) on shearing force (kg./10 g meat).

7.4 7.88.5 8.45 8.3 8.5 8.46 8.4 9

0123456789

pane

l tes

t

0 0.50% 1%

Ginger level

Color Flavor consistency

Effect of feeding different levels of ginger to broiler chicks at the end of the experiment (47 day) on Panel test

Cinchona

Cinchona Succirubra

Family: Rubiaceae

The chief part: Barks

Active constituents: Alkaloids

Active Constituents

Cinchotannic

acid Alkaloids

QuinineCinchonineQuinidine

Cinchonidine

Mode of action &

use

Tonic

StomachicA

uric

ular

fib

rilla

tion

Malaria